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Stir-Fried Tofu and Spring Greens with Peanut Sauce

Becky Luigart-Stayner
Yield 4 servings
Bottled Thai peanut sauce is a handy standby. Here we use it to jazz up an otherwise simple combination of tofu and vegetables. Complete the meal with a platter of red and green bell pepper strips, sliced cucumbers, and carrot sticks.


  • 1 (16-ounce) package extrafirm tofu
  • 1 tablespoon canola oil
  • 1/4 cup Thai peanut sauce
  • 3 1/2 cups thinly sliced bok choy
  • 1 cup julienne-cut yellow squash
  • 1/4 cup sliced green onions
  • 2 cups trimmed watercress
  • 2 tablespoons low-sodium soy sauce
  • 4 cups hot cooked soba (about 10 ounces uncooked buckwheat noodles)
  • 1/4 cup chopped dry-roasted peanuts

Nutrition Information

  • calories 444
  • caloriesfromfat 29 %
  • fat 14.4 g
  • satfat 2 g
  • monofat 5.2 g
  • polyfat 3 g
  • protein 20.7 g
  • carbohydrate 59.3 g
  • fiber 2.8 g
  • cholesterol 0.0 mg
  • iron 4.4 mg
  • sodium 647 mg
  • calcium 116 mg

How to Make It

  1. Cut tofu crosswise into 1/2-inch-thick slices. Place tofu between paper towels until barely moist. Cut slices crosswise into 1/2-inch cubes.

  2. Heat oil in a large nonstick skillet over medium-high heat. Add tofu; sauté 5 minutes, browning on all sides. Add peanut sauce; cook 2 minutes, stirring occasionally. Add sliced bok choy, squash, and onions; cook 3 minutes, stirring frequently. Add watercress and soy sauce; cook 1 minute or until the watercress is slightly wilted. Remove from heat.

  3. Place 1 cup noodles in each of 4 shallow bowls; top each serving with about 1 1/4 cups vegetable mixture, and sprinkle with 1 tablespoon peanuts.